ITALIAN-STYLE ZUCCHINI BOATS

Italian-Style Zucchini Boats image

I love zucchini boats, and I'm always looking for new ways to experience them. This is a very hearty dish with ground beef, and my family loves it! This is the perfect use for all those jumbo zucchinis growing in your garden! Sprinkle each slice with additional dried oregano and dried basil as desired.

Provided by Corie Kessler-Bennett

Categories World Cuisine Recipes European Italian

Time 45m

Yield 4

Number Of Ingredients 13

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Ingredients

1 drizzle olive oil
1 extra large zucchini, quartered lengthwise, seeds scooped out
salt and ground black pepper to taste
2 pounds ground beef
1 onion, chopped
5 cloves garlic, minced
3 tablespoons dried basil
3 tablespoons dried oregano
4 teaspoons garlic salt
1 (6 ounce) can tomato paste
1 cup water
¼ cup chopped fresh basil, or to taste
1 cup shredded mozzarella cheese, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 617.4 calories, Carbohydrate 25.1 g, Cholesterol 158 mg, Fat 35 g, Fiber 6.9 g, Protein 51.6 g, SaturatedFat 14.9 g, Sodium 2554.8 mg, Sugar 10.7 g